It’s finally the season to start experimenting with cold weather foods! I’ve been so anxious to start trying out some new soup recipes and with the rainfall these past two days, I decided it was finally time to try out this skinny chicken corn chowder.
Ingredients
Adapted from Cooking Light
- 1 tbsp. butter
- 1 tbsp. canola oil
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- 2 jalapeno peppers, seeded and minced
- 2 tbsp. all purpose flour
- 3 cups nonfat milk
- 2 roasted skinless chicken breasts, chopped (you can also substitute shrimp)
- 1 1/2 cups frozen corn kernals
- 1/4 tsp. dried dill
- 1/4 tsp. ground pepper
- 1/8 tsp. salt
- 1 14 oz. can cream-style corn
Directions
- Heat butter and oil in a large pot over medium heat
- Add onion, celery, and jalapeno and cook for 3 minutes stirring frequently
- Add flour and cook 1 minute stirring consistently
- Pour in milk and stir in remaining ingredients
- Bring to a boil and cook for 5 minutes or until thick
